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    Home » main course:India

    Tofu and Cauliflower in Kolhapuri Sauce

    Published: Dec 26, 2019 by Richa 52 Comments

    Jump to Recipe   Print Recipe

    Tofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe.  Soy-free option. Jump to Recipe

    Tofu and Cauliflower in Indian Kolhapuri Sauce in a Black skillet

    Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own cuisine, various chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend and the sauce and use it with Baked Tofu and Cauliflower here. I’ve made a version of this cooked with various veggies here (instant pot recipe).

    The sauce use whole spices and ingredients such as sesame and coconut that add a unique flavor. Try this sauce with baked veggies, chickpeas or chickpea tofu for variation.

    Ingredients for Tofu in Kolhapuri Sauce in bowls

    Ingredients for the Vegan Kolhapuri Sauce

    • Whole Spices: Coriander seeds, black pepper corns, bay leaves, cloves, cinnamon stick are the spice flavor ingredients. You can use ground spices for some of these. Add them to th skillet after the whole spices have roasted enough.
    • onion, sesame seeds, shredded coconut and onion makeup the sauce volume
    • garam masala or kolhapuri masala blend or goda masala blend tot finish the sauce

    Veggies and Tofu are tossed in ginger, garlic, turmeric, cayenne/chili powder, and lime juice to bake. Use more veggies or cooked chickpeas to substitute tofu.

    How to Make this Tofu and Cauliflower in Vegan Kolhapuri sauce

    For the full recipe, scroll to the end of the post for the detailed printable recipe.
    Press and cube the tofu and add to large bowl. Chop the cauliflower add to the bowl.
    Blend the spices, salt, ginger, garlic, lime juice with 1-2 tbsp of water to make puree. Alternatively, blend ginger, garlic, lime with the water and sprinkle spices and salt in the next step.

    Tofu and Cauliflower in a steel bowl

    Add half of the ginger, garlic puree to the tofu and cauliflower. (add the turmeric, cayenne and half the salt if you dint blend them in).
    Toss well and transfer to parchment lined baking sheet or dish. (use baking sheet for crispier, drier tofu, and baking dish for moist). Bake at 400 deg F for 25 to 28 mins

    Tofu and Cauliflower in white baking dish

    Meanwhile, heat oil in a large skillet over medium high heat. When just about hot, add the coriander seeds, black pepper, bay leaf, cinnamon cloves and mix well. Cook until fragrant. about 1 minute.
    Add the onion and 1/4 tsp salt. Mix and cook until translucent. Add the sesame seeds and mix in.
    Add the ginger garlic paste from step 2 and mix in. Cook for a minute.

    Spices for Kohlapuri sauce in black skillet Onion and spices for Kohlapuri sauce in black skillet Ingredients for Kohlapuri sauce in black skillet


    Add the tomatoes, coconut, salt and garam masala if using and mix in. Cover and cook until tomatoes are tender. Deglaze after 2-3 mins if needed. Mash the larger tomato pieces and take off heat. (The mixture will reduce and can easily be transferred to a blender for the next step)
    Blend with 1 cup of water in a blender.

    Ingredients for Kohlapuri sauce in black skillet Kohlapuri Sauce in a Black skillet

    Transfer back to the skillet over medium heat. Use 1/4 cup water to rinse out the blender and add to the skillet. and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Take off heat but let sit covered for a few mins.

    Tofu and Cauliflower in kolhapuri Sauce in a Black skillet

    Can I make this Soy-free?

    Yes use more veggies or 1 cup cooked chickpeas or chickpea tofu instead of tofu

    Tofu and Cauliflower in kolhapuri Sauce in a Black skillet

    More Indian dishes to try

    • Butter Tofu – Tofu in Butter Masala Sauce. GF
    • IP Tikka Masala Simmer Sauce , with Cauliflower. GF
    • Tofu Amritsari Masala.GF
    • Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
    • Mushroom Matar Masala GF
    • Bombay Potato and Peas GF
    • Tofu in Spinach Curry – Palak Tofu GF
    • Keema Madras – Lentils in Madras sauce. GF

    Tofu and Cauliflower in Kolhapuri Sauce in a white plate with flabread

    Tofu and Cauliflower in Kohlapuri Sauce in a Black skillet
    Print Recipe
    5 from 21 votes

    Tofu and Cauliflower in Kolhapuri Sauce

    Tofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe. Soy-free option.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: kolhapuri chicken, kolhapuri masala
    Servings: 4
    Calories: 160.66kcal
    Author: Vegan Richa

    Ingredients

    For the Tofu and Cauliflower:

    • 14 oz (396.89 g) firm or extra firm tofu , pressed for 5 mins and cubed
    • 2 cups (200 g) cauliflower , small florets
    • 1/3 tsp cayenne
    • 1/2 tsp turmeric
    • 1/2 tsp salt
    • 1 inch ginger
    • 5 cloves of garlic
    • 2 tsp lime juice

    For the Kolhapuri sauce:

    • 1 tsp oil
    • 1/2 tsp coriander seeds (or use 1 tsp ground coriander, add the ground spice with onion)
    • 1/2 tsp black peppercorns (or use 1/4 tsp freshly ground pepper, add it with the onions)
    • 1 bay leaf
    • 1 cinnamon stick
    • 2 cloves
    • 1 medium onion sliced
    • 1/2 tsp salt ,divided
    • 1 tsp sesame seeds
    • 2 tsp shredded coconut
    • 2 medium tomatoes chopped
    • 1/2 tsp garam masala or kolhapuri masala or goda masala, optional (these blends can be found in Indian stores)
    • 1.25 cups (295.74 ml) water

    Instructions

    • Bake the Tofu+veggies:Press and cube the tof u and add to large bowl. Chop the cauliflower add to the bowl.
    • Blend the spices, salt, ginger, garlic, lime juice with 1-2 tbsp of water to make puree. Alternatively, mix minced/paste ginger, minced or crushed garlic, lime with the water and sprinkle spices and salt in the next step.
    • Add half of the ginger, garlic mixture to the tofu and cauliflower. (add the turmeric, cayenne and salt if you dint blend them in).
    • Toss well and transfer to parchment lined baking sheet or dish. (use baking sheet for crispier, drier tofu, and baking dish for moist). Bake at 400 deg F (205 C) for 25 to 28 mins
    • Meanwhile make the Kolhapuri sauce: Heat oil in a large skillet over medium high heat. When just about hot, add the coriander seeds, black pepper, bay leaf, cinnamon cloves and mix well. Cook until fragrant. about 1 minute.
    • Add the onion and 1/4 tsp salt. Mix and cook until translucent. Add the sesame seeds and mix in. Add the ginger garlic mixture from step 2 and mix in. Cook for a minute.
    • Add the tomatoes, coconut, salt and garam masala if using and mix in. Cover and cook until tomatoes are tender. Deglaze after 2-3 mins if needed. Mash the larger tomato pieces and take off heat. (The mixture will reduce and can easily be transferred to a blender for the next step)
    • Remove the day leaf and Blend the sauce with 1 cup of water in a blender until smooth.
    • Transfer back to the skillet over medium heat. Add the bay leaf back. Use 1/4 cup water to rinse out the blender and add to the skillet, and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Add more spices, salt if needed. Take off heat but let sit covered for a few mins.
    • Garnish with cilantro and serve with rice or flatbread.
      Store: Refrigerate for upto 3 days. As with most Indian sauces, the sauce will get more flavorful and hotter as it sits.

    Notes

    To make this without Tofu: Use more veggies or 1 cup cooked chickpeas or chickpea tofu instead of tofu 
    For creamier, add in 2 tbsp nuts such as cashews or peanuts with the tomatoes and then blend the sauce. 
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Tofu and Cauliflower in Kolhapuri Sauce
    Amount Per Serving
    Calories 160.66 Calories from Fat 69
    % Daily Value*
    Fat 7.72g12%
    Saturated Fat 2.12g13%
    Sodium 591.02mg26%
    Potassium 363.82mg10%
    Carbohydrates 13.8g5%
    Fiber 4.32g18%
    Sugar 4.38g5%
    Protein 11.38g23%
    Vitamin A 581.64IU12%
    Vitamin C 36.48mg44%
    Calcium 167.94mg17%
    Iron 2.07mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Maneesha

      February 26, 2023 at 6:05 pm

      5 stars
      So delicious! I air fried the cauliflower and tofu at 350F for 15 mins, and then added to the curry. I also added some ground cumin powder to the curry – it turned out great! thank you, Richa!

      Reply
      • Vegan Richa Support

        February 27, 2023 at 8:01 pm

        yum!! so glad you loved it!

        Reply
    2. Annie

      March 16, 2022 at 1:44 pm

      I just made this today, as I’m venturing onto a healthier diet. First time for me for Tofu! I used extra firm, drained it….I only put 1/4 tsp. cayenne, as Mom (who I’m caregiver for) doesn’t like things too spicy. Still too spicy for her. I love it! And I find 1/4 tsp. was perfect for me! Thank you for this wonderful new addition to our quest to better health! 🙂

      Reply
      • Vegan Richa Support

        March 18, 2022 at 3:11 pm

        welcome Annie thanks for popping by

        Reply
    3. Jennifer Apple

      January 29, 2022 at 12:15 pm

      5 stars
      Absolutely delicious dish! Recipe was easy to follow as well. We have now made it several times (used Pumfu & then extra-firm tofu) using fresh curry leaf instead of bay. Leftovers even better for lunches! Love how it comes together in just a sheet pan, skillet & blender.

      Reply
      • Vegan Richa Support

        February 02, 2022 at 6:24 pm

        fresh curry leaf – lucky!

        Reply
    4. Leah

      November 28, 2021 at 6:25 am

      5 stars
      I found this recipe after googling to find a cauliflower tofu Indian recipe and was excited that this was the first to pop up, since I’ve been following you on Instagram, but hadn’t yet made one of your recipes.

      This was fantastic and fun to make! I will absolutely be making this again and trying many more of your recipes.

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:24 am

        thanks for popping in

        Reply
    5. Linnea

      May 30, 2021 at 7:41 pm

      5 stars
      We just had it and it was delicious! Thank you!

      Reply
    6. Lisa

      May 11, 2021 at 12:24 pm

      I’m excited to make this!! 2 questions:
      1) i have sliced baby bellas I’d like to add…should those be baked same time as tofu or later?
      2) i don’t have the maharastrian spice mixes but I do have many of the components, just not enough to do the mix. Any spices not already listed that might go well?

      Reply
      • Vegan Richa Support

        May 15, 2021 at 10:14 am

        yes, same time. I like star anise

        Reply
    7. Amanda

      March 27, 2021 at 11:28 am

      5 stars
      Thank you so much for this nice recipe! It’s wonderful be be able to experience these regional cuisines in some for even without access to a specialty grocery store. 🙂

      I do have one question: what happens to the other half of the ginger-garlic sauce used to coat the tofu and cauliflower in step 3? I wasn’t sure what to do, so I just used all of it to coat the tofu and cauliflower (which seemed fine), but what are you ACTUALLY supposed to do with it? 😛

      Thank you again! :),
      Amanda

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:18 pm

        thank you – see step #6

        Reply
        • Amanda

          March 30, 2021 at 5:57 am

          Ahh! Understood. That’s what I originally thought, but wanted to confirm! For clarity, you might consider saying “the rest of” the ginger-garlic mixture (but I apologize if it’s just me being confused :P). Thank you again for your time!, Amanda 🙂

          Reply
    8. Silvia

      December 29, 2020 at 7:41 am

      5 stars
      Really easy to do and delicious! Thanks for the recipe.

      Reply
    9. Ron Deen

      October 31, 2020 at 5:26 pm

      5 stars
      I enjoyed this curry! Very mild but flavorful. Thank you for the recipe!

      Reply
      • Richa

        October 31, 2020 at 7:26 pm

        Awesome! Thanks

        Reply
    10. Jennifer Apple

      September 29, 2020 at 7:11 pm

      5 stars
      This is an absolutely fabulous recipe. I used kashmiri mirch instead of cayenne and several tblspns of coconut cream as I am out of coconut. Other than those small changes, the recipe came together beautifully and the delicious aroma brought the entire family to the table without being called. This is going into regular rotation!

      Reply
      • Richa

        September 30, 2020 at 12:13 pm

        Yay

        Reply
    11. Josh

      June 28, 2020 at 8:00 pm

      5 stars
      Made for the family, everyone loved it. A new favourite, thank you!

      Reply
      • Vegan Richa Support

        June 29, 2020 at 8:14 am

        So glad you enjoyed it!

        Reply
        • Jackie

          October 24, 2021 at 1:03 pm

          5 stars
          Delicious ! Made this today for my lunch es for the work week !

          Reply
    12. Lauren

      June 12, 2020 at 8:26 am

      5 stars
      This was so good! The flavor was fantastic! The cayenne added the perfect level of spiciness without me risking pepper hands by chopping up chilies. : ) And that coconut and cinnamon just kicked it up to the next level. Thank you for providing the amount of ground coriander to substitute as I have not been able to get my hands on coriander seeds yet. I’m really looking forward to eating the leftovers today!

      Reply
      • Vegan Richa Support

        June 12, 2020 at 7:54 pm

        Awesome . pepper hands not so awesome

        Reply
    13. benita

      May 13, 2020 at 4:55 pm

      hi richa!

      we made this tonight and just finished eating … all of it! this is the 3rd (vegan) think that we have made from your website and it was by far my favorite. delicious with a pleasant kick and a mouthful of aromatic yumminess.

      thank you!

      Reply
      • Vegan Richa Support

        May 14, 2020 at 11:15 am

        fabulous!! thank you

        Reply
    14. Jay

      April 08, 2020 at 5:00 pm

      5 stars
      Excellent recipe. Adapted a bit by using chickpeas instead of tofu and coconut milk in the sauce (didn’t have any shredded coconut) and it was incredible! Such a delicious sauce, and I especially loved the roasted cauliflower. Thank you!

      Reply
    15. Karen

      February 14, 2020 at 8:30 am

      5 stars
      Found this recipe after searching for something to do with a block of tofu and a head of cauliflower. WOW! Another keeper! Thanks.

      Reply
      • Richa

        February 14, 2020 at 6:31 pm

        awesome

        Reply
    16. barb

      February 06, 2020 at 10:46 am

      Is the bay leaf the laurel bay of european cooking or the traditional Indian plant also called bay?

      Reply
      • Richa

        February 06, 2020 at 11:35 am

        Indian bay leaf is the one I use and recommend. But you can use either for using in small quantity.

        Reply
    17. Maneesha

      January 24, 2020 at 9:54 am

      5 stars
      Amazing! Absolutely amazing! the sauce is incredible, and I think it’s so cool that you combined stovetop and oven in this recipe! The sauce thickens nicely after blending it and simmering it! Thanks so much, Richa!

      Reply
      • Richa

        January 24, 2020 at 1:52 pm

        thanks! thebaked tofu and veggies are a much better texture. Veggies esp can easily get too muchy or add teir flavor totheh sauce, so cooking them this way preserves the stronger sauce flavor

        Reply
    18. Keren

      January 21, 2020 at 5:17 am

      5 stars
      Wonderful. I admit to having turned it into a stew, by adding a few soft vegetables to the pan, ones I’d forgotten to bake along with the tofu and cauliflower. I compensated by upping the spices a bit. I just ate it for lunch and another small portion is being heated right now, it’s that good. I love the spiciness of this dish. I’ll try it in the original version in the future.

      Reply
    19. Ann

      January 07, 2020 at 1:03 pm

      Do you remove the cinnamon stick before blending?

      Reply
      • Richa

        January 07, 2020 at 1:40 pm

        i blend it in. you can remove it,blend and add he sauce back with the cinnamon stick as well if you dont want it toget too cinnamony

        Reply
    20. Carolyne

      January 04, 2020 at 12:15 pm

      5 stars
      I made this today with potatoes (boiled leftovers, then roasted with the cauliflower) instead of tofu, and I added coconut milk instead of water – it was amazing! I’m loving your site Richa – thank you!!

      Reply
    21. Jennifer Apple

      January 03, 2020 at 5:09 pm

      5 stars
      This is a lovely recipe. Went together easily. I was a bit confused by the cinnamon stick — how large of a stick? I feel it ended up with too much cinnamon flavor, but my family didn’t think so. The only change was I toasted a dry Kashmiri chili with the initial whole spices for a bit more spice. Will certainly make this again with the variations provided.

      Reply
      • Richa

        January 03, 2020 at 5:15 pm

        awesome! 1.5 o 2 inch stick. you can use smaller

        Reply
    22. Leena

      January 02, 2020 at 9:00 pm

      I did not think this was traditionally kolhapuri but it was awesome. I did not bake the cauliflower and tofu. Just threw it into
      The gravy with the spices. Richa your combination of spices is so flavorful. Thanks.

      Reply
      • Richa

        January 03, 2020 at 10:56 am

        Thanks! Yes, its a simplified version. add some goda masala or kohlapuri masala for the additional jump to more authentic flavor!

        Reply
    23. Matthew

      December 31, 2019 at 12:25 pm

      Made this the other day — straightforward recipe, and everybody at the table liked it. I used firm tofu, and pressed it for about 1/2 hour (while I was doing other things). Would recommend extra-firm tofu perhaps.

      Reply
      • Richa

        December 31, 2019 at 12:29 pm

        awesome! Yes use either type to preference

        Reply
    24. Deepika

      December 29, 2019 at 6:22 am

      5 stars
      Great recipe

      Reply
    25. Charmaine

      December 28, 2019 at 10:36 am

      5 stars
      OMG this was awesome and hubby loved it too…
      I had not coconut so used coconut milk (lite) instead of water
      Seriously yummy!!!!

      Reply
      • Richa

        December 28, 2019 at 11:50 am

        yay!

        Reply
    26. Janet Greenwood

      December 27, 2019 at 6:22 am

      This looks AMAZING. Couple of questions … in the video it looks like you don’t peel the ginger, is that right? I’ve never left the skin on so this is new to me. Second question … tomatoes in Ontario/Canada are disgusting this time of year. Crunchy and no flavour. Could I used canned diced tomatoes and, if so, how much do you think?

      Reply
      • Richa

        December 27, 2019 at 11:39 am

        i usually dont peel the ginger. get young andjuicy gingere and the peel is not that tough, so it works out fine. If the epeelis tough, then peel it as you might get the texture of the peel inthe food.

        Reply
      • Lindsey

        December 29, 2019 at 8:23 pm

        5 stars
        Had this for dinner tonight, amazing! Thank you Richa.

        Reply
        • Richa

          December 30, 2019 at 10:07 am

          Thanks!

          Reply
    27. Nori

      December 26, 2019 at 9:44 am

      Hi there

      Is the shredded coconut used fresh or dessicated? And is it fine to omit it? Thanks

      Reply
      • Richa

        December 26, 2019 at 11:18 am

        either will work, and yes you can omit it

        Reply

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